Crispy Baked Chicken Tacos

Add olive oil and onions to a pan and sauté until they begin to soften, about 5 minutes. Add in garlic, cumin, chili powder, oregano, and paprika and continue to sauté for 1 minute.
Add in shredded chicken, adobo sauce, green chilies, lime juice, and cilantro. Stir to coat the chicken in the sauce and seasonings then set aside.
Preheat oven to 425°F degree. Line a baking sheet with parchment paper, set aside.
Warm tortillas in a non-stick pan to make them flexible / easier to stuff.
Fill each tortilla with the chicken mixture then lay them on their side on the prepared baking sheet.
Brush the tops of the tacos with oil.
Bake for 10 minutes.
Serve immediately with some of the roasted tomato salsa (optional).
They are also great served with sour cream, guacamole, hot sauce and pico de gallo!

Remove the stems and seeds from dried ancho peppers. Soak in hot water and set aside (I let them soak while I prep / cook the rest of the salsa).
Add tomatoes, onion, poblano, jalapeño, olive oil, salt and pepper to a large bowl.
Grill the tomatoes, onions and peppers over medium high heat for 7-10 minutes, turning half way through, to develop some char and blistering.
Transfer the grilled vegetables to a blender along with the soaked ancho chilies. Add in 2-4 Tbsp. of the water used to soak peppers to thin it to the right consistency